Chicken Satay Soup

You’ll love this delicious take on classic chicken satay by making this flavorful Chicken Satay Soup. Chicken comes together with a blend of spices and cooks into a broth that has a creamy texture and flavor with the addition of peanut butter and coconut milk. A great weeknight dinner soup!

bowl of chicken satay soup with bowls in the background

Satay is a popular type of food in southwest Asia that consists of skewered protein that’s marinated in a sauce then grilled to perfection. 

This soup recipe is based off of my favorite chicken satay recipe, so I am calling it Chicken Satay Soup! 

I am thrilled with how this recipe turned out. It exceeded my expectations, and Wes declared it the “best soup ever made”. This soup is hearty, sweet, spicy, and tart all at the same time.

ingredients for chicken satay soup

Ingredients for Chicken Satay Soup //

  • Cooking Oil – You’ll need some cooking oil to saute the vegetables. Feel free to use whichever cooking oil you prefer. 
  • Onion & Garlic – Onion and garlic add a great savory aromatic flavor to this soup. 
  • Ginger – You’ll need fresh ginger to give the soup a spicy fresh kick. 
  • Diced Tomatoes – Diced tomatoes help give the broth a slight acidity that pairs well with the other ingredients.
  • Carrots & Sweet Potatoes – Carrots & sweet potatoes add a hearty yet slightly sweet starch to the soup and help give the soup it’s classic color. 
  • Chicken Stock – Chicken stock makes up the base liquid of the soup and adds a great depth of flavor. 
  • Peanut Butter – Creamy peanut butter is the star of the show giving this soup a mild nutty flavor and creamy texture. 
  • Coconut Milk – Coconut milk helps thin out the peanut butter while allowing the soup to remain creamy. 
  • Sesame Oil – Sesame oil is a classic flavor profile in chicken satay.
  • Brown Sugar – Brown sugar adds a sweetness that balances all the flavors in the soup. 
  • Soy Sauce – Soy sauce gives a salty kick and umami flavor. If gluten free, use tamari. 
  • Sherry – Sherry adds another layer of flavor that is bold yet fresh. 
  • Shredded Chicken Breast – Shredded chicken is the main protein source in this soup and takes on the flavor of the soup well. 
  • Lime Juice – Fresh lime juice adds a pop of freshness and a bold acidity. 
  • Fresh Cilantro – Cilantro is a great garnish that also offers a classic fresh flavor to the soup. 
  • Chicken Satay Spice Blend – See the blend of spices below that give this soup a wonderful flavor.

Chicken Satay Spice Blend //

  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon red pepper flakes

How to Make // The Steps

diced onions and other ingredients for chicken satay soup in a pot
  1. Heat a large Dutch oven over medium high heat, add oil. Add onions, garlic, and ginger. Cook until translucent.
  2. How beautiful are these spices? They smell even better.
  3. Add the canned tomatoes, carrots, and sweet potato.
  4. Pour in chicken stock and bring to a bubble.
  5. Reduce heat and simmer for 45 minutes, or until sweet potatoes are soft.
  6. Add peanut butter, coconut milk, sesame oil, brown sugar, soy sauce and sherry. Puree until smooth. I use an immersion blender, but you could use a regular blender or food processor.
  7. Add the shredded chicken.
  8. Add lime juice and cilantro. Taste for seasoning.
Chicken satay soup ingredients in a pot

Tips & Tricks for Making Chicken Satay Soup //

  • For the best texture, make sure you are using creamy peanut butter. 
  • To save time, chop your onions, garlic and ginger with your food processor.
  • Use a store bought rotisserie chicken and shred up the meat to use in this recipe. 
  • It’s important to add the coconut milk and peanut butter after the soup is cooked and ready to be blended to prevent it from separating.
finished chicken satay soup in a pot

Why is Chicken Satay Soup So Good?

  • It can be made from start to finish in one hour or less. 
  • You can make a double or triple batch to save for lunches and leftovers during the week. 
  • It’s budget friendly by using canned foods and simple spices.
  • It can easily be made vegetarian or vegan by replacing the chicken with tofu or chickpeas. 
  • The flavors can be customized and adjusted to suit your tastes. 
  • It’s made with simple ingredients that can be found at your local grocery store. 
  • It has a great peanut taste that even kids will love!
bowls of chicken satay soup with peanuts and silverware

Variations of Chicken Satay Soup //

  • Don’t like chicken? Use your favorite thinly sliced beef for a beef satay soup. 
  • Use almond butter instead of peanut butter.
  • Replace the cilantro with fresh basil. 
  • If you’d like the broth to be thicker, use heavy cream instead of coconut milk. 
  • Add in some sauteed mushrooms to bulk up the nutrients and texture. 
  • Feel free to add in your favorite Asian inspired noodles.
  • Use a store bought rotisserie chicken and shred up the meat to use in this recipe. 
  • Use chicken breast or shredded chicken thighs.
bowl of chicken satay soup with spoon

How to Store and Reheat //

This recipe can be stored in an airtight container in your fridge for up to 5 days. Reheat on the stovetop over medium-low heat until warmed through.

Make-Ahead and Freezer Options //

This soup can be frozen for up to 3 months if sealed in an airtight container or bag. The oil from the peanuts and coconut milk may separate when thawing so it may need to be pulsed in the blender to emulsify.

bowls of chicken satay soup with limes

FAQ //

What is traditional chicken satay made of?

Chicken satay is marinated in a spicy peanut sauce and grilled. This soup recipe has all the flavors served in a unique way!

What does chicken satay taste like?

Chicken satay tastes like a slightly sweet, salty and spicy combination of flavors that pair well with chicken.

More Soup Recipes //

Carrot & Ginger Soup

Lemony Vegetable Minestrone

Lasagna Soup

Creamy Chicken Tortilla Soup

bowls of chicken satay soup with limes on a table

Chicken Satay Soup

Yield: 8
Prep Time: 5 minutes
Cook Time: 56 minutes
Total Time: 1 hour 1 minute

Chicken Satay Soup is made with a blend of spices and cooks into a creamy broth with shredded chicken, peanut butter, and coconut milk.


  • 1 Tablespoon oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 Tablespoon ginger, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon red pepper flakes
  • 1 (16 oz.) can diced tomatoes
  • 3 carrots, peeled and cubed
  • 1 sweet potato, peeled and cubed
  • 1 quart chicken stock
  • 1 cup peanut butter
  • 1 can coconut milk
  • 2 Tablespoons sesame oil
  • 3/4 cup brown sugar
  • 3/4 cup soy sauce
  • 4 Tablespoons sherry
  • 2 cups shredded chicken breast
  • 3 Tablespoons fresh lime juice
  • 1/2 cup cilantro, chopped


  1. Heat a large Dutch oven over medium high heat, add oil. Add onions, garlic, and ginger. Cook until translucent, about 5 minutes.
  2. Add the spices and cook for another minute.
  3. Add the canned tomatoes, carrots, and sweet potatoes.
  4. Pour in chicken stock and bring to a bubble. Reduce heat and simmer for 45 minutes, or until sweet potatoes are soft.
  5. Add peanut butter, coconut milk, sesame oil, brown sugar, soy sauce, and sherry.
  6. Puree until smooth. I use an immersion blender, but you could use a regular blender or food processor.
  7. Add the shredded chicken. Add lime juice and cilantro. Taste for seasoning.
  8. Garnish with chopped peanuts and cilantro.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 440Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 23mgSodium: 1420mgCarbohydrates: 32gFiber: 3gSugar: 19gProtein: 18g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 45 Comments

  1. Denise | TLT

    I usually take my laptop to a cafe as well, but haven’t found a place with amazing soups like this beauty. Love the addition of coconut milk, because that always makes the most creamiest soup. Gonna try this for sure. Thanks Bree!

    1. bakedbree

      You are so welcome!

  2. Amanda

    This looks and sounds so good!!

    1. bakedbree

      It is! I promise. I have made it twice already in the last week.

  3. Tedi

    Hi! This looks fantastic! One question though — do you have a sub for sherry? Or would the soup not be as good if it was left out? Just because I don’t want to buy sherry as I would hardly ever use it.


    1. bakedbree

      I don’t really have a sub for sherry. I think you could leave it out, but it is one of my favorite ingredients. I use it all the time. You can buy a really inexpensive one for $3 at the store.

      1. Tedi

        Oh, wonderful! Thanks!

    2. Christine G

      I used a mix of red wine vinegar and apple cider vinegar

  4. Mary

    I want this NOW!

    1. bakedbree

      Me. Too!

  5. Jennifer Miller

    Do you really use 3/4 cup of soy sauce? I would love to make this but worty about sodium.

    1. bakedbree

      Yes, I really do. It is a lot of soup, so it really isn’t that much overall.

      1. Jennifer Miller

        Just made it and it is delicious!

  6. Vaishali

    Oh, Bree, this looks so yum! One of the most goodlooking soups I’ve seen, I bet it terrific too, I so love love love Satay sauce.

    1. bakedbree

      Thank you! This soup is my absolute favorite these days. I hope you love it too.

  7. Greg

    I’m still at work and droooooooling. This sounds so good. I’m going home to cook this. We love your lasagna soup and if this is better than that……..that’s scary.

    1. bakedbree

      It very well may be. I love this soup. It actually tastes better the next day. 🙂

  8. jenn von Ebers

    That sounds amazing Bree! I’m totally going to try this!

  9. julia

    Hi, I’m a student at Boston University and we are developing a new cookware and would like to listen to some opinions from our potential consumers. I would be greatly grateful if you could take a few minutes to help our team fill out this survey! Thank you!

    PS. The soup looks delicious!

  10. Ashley Bee @ Quarter Life Crisis Cuisine

    This looks incredible and full of flavor! I’m always looking for new soup ideas, so this is totally going in the docket 🙂

    1. bakedbree

      Thank you! This soup has been the best thing that I have made in a long time. It is different and not expected.

  11. Vicki

    I made this soup last night! Yep, I can see making this on a weekly basis! Made a side of rice as well so my husband could fulfill his starch craving.

    1. bakedbree

      Yeah! The rice is a good idea.

  12. Lauren

    All those flavors together sound just amazing! Beautiful pics too!

    1. bakedbree

      Thank you Lauren!

  13. Eileen

    We made this last night & had it for lunch today. It’s quite delicious!! I did not have a sweet potato but used a couple of yukon gold potatoes that I had on hand. Great with naan bread on the side! Thank you for a sharing this recipe!!

    1. bakedbree

      I am so glad that you liked it too!

  14. Carrie

    This looks and sounds amazing. I think my mouth started watering while reading this post 🙂

  15. Maeve

    I’ve been thinking about this soup all weekend. Don’t care that I had already done the week’s menu planning and shopping – we’re having this soup this week. Now I’ve just drooled all over the keyboard again!

    1. bakedbree

      Love it!

  16. David

    I made the soup and I must say that it was excellent. That said I do have a couple questions before I make it again. What type of Soya Sauce do you use as there is a huge difference between Chinese and Japanese Soya Sauces… and if you use light or dark varieties. The other question is in regards to the type of chili powder; are you using North American Chili Powder… or East Indian Chili Powder which is significantly hotter.

    1. bakedbree

      I use Chinese. (I think so anyway. Kikkoman?) And North American chili powder. I’m so glad that you liked it soup, I LOVE it!

  17. Katie Evans

    Chicken satay is one of my favorite things to get when we go out to Thai food! I can’t wait to try your recipe! From my post yesterday, I obviously love peanut butter sauces too

    1. bakedbree

      I hope you like it, I love this soup.

  18. Tim tam

    What kind of curry powder . I usually make my own .

    1. bakedbree

      The regular kind you buy at the store. It is yellow, madras maybe? It just says curry powder on the label.

  19. Aren

    Thanks for the recipe! I made this for our church’s annual Soup Fest last week and won First Prize! 🙂

    1. bakedbree

      Wow! I’m so glad. I love this soup. It’s different and everyone loves it. I’ve never made it and not had someone ask for the recipe.

  20. Jessica

    Just a quick tip to everyone making this soup. An super easy way to shred chicken fast without even touching it, is by using a handheld cake beater! Sounds messy but it isn’t and it works in a minute! I’m making this soup right now and man does it smell delicious! Thanks for the recipe!

  21. Trevor Cunningham

    Wondering how to add a bite of spice to this?

    1. bakedbree

      Maybe some red chiles or cayenne? Siracha would work too.

  22. Cindy

    What is the yield for this recipe?

    1. bakedbree

      About 6?

  23. Christine G

    Hi there,

    First let me tell you how simple this was and straightforward to make. Pretty tasty too.
    I find I need a bit more spice so I’ll adjust that but I found it too thick for a “soup”. Can I add more broth without jeopardizing the taste?

    I am going to use it tomorrow on top of fried veg and basmati rice. Will be pretty amazing I think.

    I look forward to hearing and seeing other reviews too!

    Thank you!

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